Recipe - Linguine With Tomatoes And Jalapeno

1 Whole head garlic
1 teaspoon Olive oil
3 tablespoon Jalapeno pepper; finely
chopped
3 cup Plum tomatoes; chopped
3 cup Hot cooked linguine
1 cup Grated fresh Parmesan cheese
3 tablespoon Chopped fresh oregano
2 tablespoon Fresh lemon juice
1 tablespoon Anchovy paste
One fourth teaspoon Freshly ground black pepper

Preheat oven to 350°.

Remove white papery skin from garlic heat (do not peel or separate the
cloves). Wrap garlic head in foil. Bake at 350° for 1hour; let cool 10
minutes. Separate cloves; squeze to extract garlic pulp. Discard skins.

Heat oil in a nonstick skillet over mediumhigh heat. Add jalapeno pepper;
saute 30 seconds. Add tomato; saute 2 minutes. Remove skillet from heat;
stir in garlic pulp. Add pasta, One half cup cheese, oregano and next 3
ingredients; toss well. Sprinkle each serving with remaining cheese and
additional pepper, if desired.

NOTES : Per serving: cals 357 27%ff fat 10.6g

Recipe by: Weight Watchers July/August 97 Posted to Digest
eatlf.v097.n176 by The Taillons taillon@access.mountain.net on Jul 12,
1997